A surprising and velvety cream where the flavor of sweet garlic blends with the depth, savoriness, and evolved notes of 60-month aged Parmigiano Reggiano from Frisona Cow. A unique and special dish, accompanied by golden croutons, ideal for those seeking strong emotions and classy comfort food.
Peel the garlic cloves. Peel and cut the potatoes into cubes.
In a saucepan, heat the extra virgin olive oil and add the whole garlic. Cook over low heat for 8-10 minutes until tender and almost transparent, without burning it.
Add the potatoes, cover with broth and milk. Bring to a boil, then cook over low heat for 20 minutes until the potatoes are soft.
Blend everything with an immersion blender until smooth. Return to low heat, add the grated 60-month Parmigiano Reggiano, season with salt and pepper, stir until the cheese melts and the soup becomes silky.
Toast the slices of bread in the oven or in a pan until golden.
Pour the soup into bowls, garnish with fresh herbs and plenty of grated 60-month Parmigiano. Serve with warm croutons.
Store in the refrigerator for up to 2 days. Gently reheat before serving.
Italia, Emilia Romagna
| Energy (kcal) | 59.78 |
| Carbohydrates (g) | 4.85 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 3.4 |
| of which Saturates (g) | 1.35 |
| Protein (g) | 2.54 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.24 |
